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Jan 12, 2012

Cupcake Cakeballs - Brace Yourself For Cuteness

I am finally back! Two weeks without internet after moving into our first home has been a killer...I have been dying to blog and do something, ANYTHING, that requires creativity!

This week I made the CUTEST little cakeballs! Don't mind if I brag but, how I can stand their cuteness I just don't know! I was literally squealing while making them. And beside being so dang cute you could faint they are sooo easy to make!

I originally got this idea from Pinterest HERE but decided to put my own spin on it. While The Pioneer Woman made her "cupcake liners" from chocolate molds I made mine from Reese's Peanut Butter Cups! This recipe with yield 60+ mini cupcake cakeballs

For this recipe you will need:

1. Box cake mix of your choice

2. One 16 oz tub of icing - flavor of your choice

2. Reese's Peanut Butter Cups - white or milk chocolate

3. White or milk chocolate chips depending on the "wrapper" color you choose

4. Decorative sprinkles and red hots

5. White melting chocolates

Making The Cakeballs

To begin, make your cakeballs. If you've never made a cakeball they are super simple...and addictive, watch out!

Bake the cake accordingly to the box directions.

Once the cake is cooked and has cooled for a few minutes start crumbling the cake into a large mixing bowl. It's okay if it is still warm just not piping hot out of the oven! Use your hands, don't be afraid to get those hands dirty!

Next, add in your tub of frosting. I added the whole 16 oz...you may choose to add less but mine were a hit with the whole tub! Mix in the frosting with a wooden spoon or spatula until well blended.

Place a sheet of wax paper on a baking sheet and begin to roll your mix into small balls to use as the "cupcake" top. I used a 1/4 tablespoon to keep them a consistent size.

Place your cake balls on the wax paper and place them in the fridge to set up.

Cupcake Bottoms

The bottoms of the "cupcakes" are simply Reese's Peanut Butter Cups. You can use white or milk chocolate. Depending on which you choose will determine the chocolate chips you buy. The chocolate chips will be melted and used as a "glue" to adhere the cakeball to the Reese's cup.

While your cakeballs are setting up in the fridge unwrap your Reese's cups and place them on a wax paper lined baking sheet.

Creating The "Cupcake"

First melt your chocolate chips in the microwave in 30 second intervals until they are melted, stirring between each 30 seconds. Make sure you are using the color of chocolate chip that matches the color of Reese's cup that you are using.

When your chips are melted removed your cakeballs and being placing tiny dabs of melted chocolate chips on to the Reese's cup.

Smush your cakeball onto the Reese's cup. Just pressed hard enough to form it to the Reese's cup so it looks more like a cupcake.

When you have finished all of your "cupcakes" place them back into the fridge and let the chocolate "glue" set up.

Adding The Good Stuff

Once your "cupcakes" have set up in the fridge you may now start adding the "frosting"

In a small bowl melt your white melting chocolate...I used just regular white chocolate chips. Again, in 30 second intervals stirring until it is smooth.

Take your "cupcake" by the Reese's bottom and dunk it into the melted chips. Try to get as close to the Reese's wrapper without touching it.

Let the excess "frosting" drip off otherwise you will have a landslide of "frosting" dripping down your "cupcake".

Place your "cupcake" back on the baking sheet and immediately add your "cherry", aka the red hots, and your sprinkles. If you wait the "frosting" will harden and you won't be able to add them.

You are now done! It's a little time consuming when you are making 60+ of these little guys, but so much fun! Think of all the possibilities! You can add food coloring to the "frosting" and customize them as much as you please! You don't have to refrigerate them unless you are keeping them for an extended period of time.